NI202000002A - PROTEIN PRODUCT AND METHODS FROM ACID-TREATED MEAT EMULSION - Google Patents

PROTEIN PRODUCT AND METHODS FROM ACID-TREATED MEAT EMULSION

Info

Publication number
NI202000002A
NI202000002A NI202000002A NI202000002A NI202000002A NI 202000002 A NI202000002 A NI 202000002A NI 202000002 A NI202000002 A NI 202000002A NI 202000002 A NI202000002 A NI 202000002A NI 202000002 A NI202000002 A NI 202000002A
Authority
NI
Nicaragua
Prior art keywords
meat
functionalized protein
protein product
dried
acid
Prior art date
Application number
NI202000002A
Other languages
Spanish (es)
Inventor
R Aimutis William
Guo Mufan
Han Sonia
Original Assignee
Cargill Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cargill Inc filed Critical Cargill Inc
Publication of NI202000002A publication Critical patent/NI202000002A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La carne que se ha tratado mediante una combinación de trituración, tratamiento con álcalis y secado exhibe excelentes propiedades de uso como nuevo ingrediente alimenticio. Se prepara un Producto de Proteína Funcionalizada Secado triturando carne a un tamaño de partícula menor que 5 mm; mezclando carne triturada con agua, una composición ácida de grado alimenticio, una composición alcalina de grado alimenticio, y una sal de grado alimenticio para formar una Salmuera de Proteína Funcionalizada que tiene un pH en el intervalo de aproximadamente 4.0 a aproximadamente 9.5. La mezcla se lleva a cabo de manera que la carne se expone al ácido para provocar que el pH de la carne sea inferior a aproximadamente 5.3 en algún momento durante el proceso. La Salmuera de proteína Funcionalizada se seca para formar un Producto de Proteína Funcionalizada Secado. Se puede añadir agua al Producto de Proteína Funcionalizada Secado para formar una Formulación de Proteína Funcionalizada Reconstituida.Meat that has been treated by a combination of grinding, alkali treatment and drying exhibits excellent use properties as a novel food ingredient. A Dried Functionalized Protein Product is prepared by grinding meat to a particle size less than 5 mm; mixing ground meat with water, an acidic food grade composition, an alkaline food grade composition, and a food grade salt to form a Functionalized Protein Brine that has a pH in the range of about 4.0 to about 9.5. Mixing is done in a way that the meat is exposed to acid to cause the pH of the meat to drop below about 5.3 at some point during the process. The Functionalized Protein Brine is dried to form a Dried Functionalized Protein Product. Water can be added to the Dried Functionalized Protein Product to form a Reconstituted Functionalized Protein Formulation.

NI202000002A 2017-06-21 2020-01-06 PROTEIN PRODUCT AND METHODS FROM ACID-TREATED MEAT EMULSION NI202000002A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US201762523122P 2017-06-21 2017-06-21

Publications (1)

Publication Number Publication Date
NI202000002A true NI202000002A (en) 2020-03-30

Family

ID=64735841

Family Applications (1)

Application Number Title Priority Date Filing Date
NI202000002A NI202000002A (en) 2017-06-21 2020-01-06 PROTEIN PRODUCT AND METHODS FROM ACID-TREATED MEAT EMULSION

Country Status (12)

Country Link
US (1) US20210145022A1 (en)
JP (1) JP7316229B2 (en)
KR (1) KR20200019981A (en)
CN (1) CN111050563A (en)
AU (1) AU2018289300A1 (en)
BR (1) BR112019027542A2 (en)
CA (1) CA3068253A1 (en)
CO (1) CO2020000535A2 (en)
CR (1) CR20200025A (en)
NI (1) NI202000002A (en)
PH (1) PH12019502910A1 (en)
WO (1) WO2018236742A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111372461A (en) * 2017-06-21 2020-07-03 嘉吉公司 Protein product from alkali-treated meat emulsion and methods therein

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3062655A (en) * 1960-04-05 1962-11-06 Armour & Co Water insoluble defibrillated meat protein
US4450183A (en) * 1982-06-18 1984-05-22 Marvin P. Steinberg Process for manufacturing dried meat emulsions
NZ227806A (en) * 1988-02-09 1991-03-26 Nadreph Ltd Proteinaceous food product; meat protein dough passed between rollers
WO1995004001A1 (en) * 1993-07-28 1995-02-09 Heimo Wessollek Agent for reducing the germination index and stabilising drinking water and water for domestic uses
US5773057A (en) * 1996-06-26 1998-06-30 Swift-Eckrich, Inc. Low-fat ground meat products
US20030124239A1 (en) 1996-12-21 2003-07-03 Kelleher Stephen D. Water soluble animal muscle protein product
US6005073A (en) * 1996-12-21 1999-12-21 Advanced Protein Technologies, Inc. Process for isolating a protein composition from a muscle source and protein composition
US6451975B1 (en) 1996-12-21 2002-09-17 Advanced Protein Technologies, Inc. Protein composition and process for isolating a protein composition from a muscle source
US6261629B1 (en) * 1999-05-19 2001-07-17 Giuseppe Mazza Functional, water-soluble protein-fibre products from grains
BR112017012682A2 (en) * 2014-12-15 2018-01-02 Cargill Inc process for improving muscle portions and products

Also Published As

Publication number Publication date
WO2018236742A1 (en) 2018-12-27
JP7316229B2 (en) 2023-07-27
CA3068253A1 (en) 2019-12-27
KR20200019981A (en) 2020-02-25
PH12019502910A1 (en) 2020-12-07
US20210145022A1 (en) 2021-05-20
AU2018289300A1 (en) 2020-02-06
JP2020524516A (en) 2020-08-20
CN111050563A (en) 2020-04-21
CO2020000535A2 (en) 2020-05-05
CR20200025A (en) 2020-07-24
BR112019027542A2 (en) 2020-07-07

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